"School's in" for Omega-3: until domestic processors are schooled on the novel options for omega-3 fortification, American diets will continue to slip below a passing grade

Prepared Foods, Jan, 2005 by Marcia A. Wade

Langdon suggests it is easier to formulate omega-3 into frozen foods, refrigerated items and other products with a shorter shelflife. The applications best suited for omega-3 fish oil in terms of shelflife and healthy formulations include: yogurt and other dairy products, juices, smoothie beverages, liquid eggs, salad dressings, baked goods, soups, cheeses, frozen foods, sauces and dips.

Flax

A large following of industry manufacturers choose flax oil as the vehicle of choice for omega-3 fortification. "It would take 30g of flax to convert ALA to 1g of EPA and 0.1g of DHA," explains Thomas. Nevertheless, flax is clearly the ingredient of choice for omega3 fortification of organic and vegetarian products.

Despite flax's higher ratio (1:4 [LA/ALA]) of ALA to linoleic acid (LA) than most all other non-algal vegetarian sources of omega-3 (perilla oil may be similarly high), Dennis Barker, president of a sprouted flax supplier, says that favored manufacturing practices do not put nutritional components in flax to good use. "When you press the seed for oil and process it, you are left only with essential fatty acids. You are missing most of the nutritional value of flax."

Digestion inhibitors inside the seed reduces the body's ability to elongate ALA to EPA and then DHA. When the seed is sprouted, those inhibitors are destroyed.

He maintains that dried and milled, sprouted flax not only improves the nutritional value of foods, but also improves their functionality and shelflife. "We add nothing to it, and take nothing away," says Barker. "We give it to you just the way nature intended." Of significant importance is sprouted flax's extended shelflife. "Unless antioxidants are added for stabilization, milled flaxseed will become rancid in the presence of oxidation catalysts," he says.

Alternatively, antioxidants are formed in the sprouted flax, meaning rapid rancidity is no longer a concern. Standard milled flaxseed needs refrigeration or vacuum sealed packaging, while sprouted flax is a shelf-stable product. "Sprouted flax moisturizes and hydrates bread and will extend the shelflife of an organic loaf up to two days," says Barker. "That is pretty huge in the organic bread market."

Competing with Omega-6

"Today, the American diet has an omega-6/omega-3 ratio of 40:1 or greater. The proper ratio should be down to 4:1," says Langdon. While everyone quotes a different ratio, the point is, large amounts of omega-6 fatty acids in the diet will reduce the metabolism of omega-3 in the body.

"A diet high in omega-6 fatty acids results in a physiological state that has the balance tipped more towards inflammation and platelet reactivity," informs Harold Aukema, a professor of Human Nutritional Sciences at the University of Manitoba (Winnipeg, Manitoba, Canada). Flax's 1:4 (LA/ALA) ratio increases the probability that more omega-3 will be converted to EPA and DHA.

Canola

Canola oil is beneficial because it has extremely low saturated fatty acid content, contains an appreciable amount (11%) of ALA and a favorable 2:1 balance of omega-6 to omega-3, explains Shelley Hiron, the program manager of canola utilization at the Canola Council of Canada (Winnipeg, Manitoba, Canada).